It’s that time of the week again, and last week, I brought you the Southwestern Tortilla Pie, with promises of Spanish Rice to accompany it this week. Never let it be said that I don’t keep my promises.
But first… my recipe for Spanish rice. Sorry I don’t have any pictures, but I wasn’t planning to post it initially and so didn’t take any during the creation of it.
This one tastes so much better than anything that comes out of a box. And it’s much healthier, too. The best part is that it’s pretty easy and low maintenance, so don’t let anyone fool you into thinking this is harder than it is. You’ll know better from now on!
How to Make Stovetop Spanish Rice
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Makes 8 servings as a side, about 3/4 cup each.
Place the tomato sauce and broth into a pot and heat to a boil. Heat a large skillet (e.g., bouillabaisse pan), and add the olive oil once it’s hot. Add the bacon and cook. Remove the bacon and reserve the remaining oil. Add the onion and cook for about 4-5 minutes, until translucent.
While the onion is cooking, chop the bacon into small pieces. Add the rice, and cook for 3-5 minutes while stirring occasionally. Add the broth/sauce mixture and remaining ingredients. Stir briefly, then cover. Simmer for 30-40 minutes, then stir once. Serve hot.
This will reheat ok. Adding a small bit more broth when reheating keeps it from drying out.
Enjoy!
Stovetop Spanish Rice
Ingredients
- 1 cup chicken broth
- 1 cup tomato sauce
- 1 teaspoon olive oil
- 3 slices turkey bacon
- 1 1/4 cups onion diced
- 1 cup rice uncooked
- 1 tomato diced
- 1 red pepper diced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Place the tomato sauce and broth into a pot and heat to a boil. Heat a large skillet (e.g., bouillabaisse pan), and add the olive oil once it’s hot. Add the bacon and cook.1 cup chicken broth, 1 cup tomato sauce, 1 teaspoon olive oil, 3 slices turkey bacon
- Remove the bacon and reserve the remaining oil. Add the onion and cook for about 4-5 minutes, until translucent.1 1/4 cups onion
- While the onion is cooking, chop the bacon into small pieces. Add the rice, and cook for 3-5 minutes while stirring occasionally. Add the broth/sauce mixture and remaining ingredients.1 cup rice, 1 tomato, 1 red pepper, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/2 teaspoon pepper
- Stir briefly, then cover. Simmer 30-40 minutes, then stir once. Serve hot.
Notes
- Use low-sodium chicken broth.
- You can add more than one cup of tomato sauce if you prefer.
- If there’s an extra, reheat it, and make sure to add a small bit more broth to keep it from drying out.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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I have never used turkey bacon but I should give it a try. This recipe looks good.
I haven’t made Spanish rice in a long time. Thanks for the reminder and the recipe!
Oh thank you! I have chicken tacos planned for tomorrow night and this will be PERFECT with them. I’m so excited.
Hi Michelle. This sounds great. I am glad you joined us, again, this week.
Brenda – Definitely give it a try. My dad can’t tell the difference when I cook it… you just need to add a little fat since it doesn’t have fat itself, but I’d rather have a little olive oil I can control the quantity of than a soup of bacon grease!
Linda – Enjoy the Spanish Rice. It’s some good stuff!
Denyse – Glad I could be of assistance… and that the timing worked out. Let me know what you think!
Lisa – Of course! I’m already trying to decide what to post for next week 😉